Chat Masala
A pungent, tangy spice blend for street food and snacks
Why This Recipe Works
Making this tangy, pungent blend at home provides a freshness that store-bought versions often lack. It is the essential finish for street food, adding a sharp, savory kick to fruits and snacks.
Instructions
Toast the cumin seeds, coriander seeds, fennel seeds, and peppercorns in a medium pan over medium-low heat. Stir frequently for about 5 minutes until the seeds are lightly browned and smell aromatic.
Remove the spices from the pan and let them cool completely on a plate before grinding.
Process the cooled whole spices in a spice grinder until they reach a fine, uniform powder.
Whisk the freshly ground powder with the black salt, amchur, ginger, and asafetida until thoroughly combined.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in a cool, dark place for up to 3 months.
Can I make this ahead of time?
Can be made entirely in advance and stored.
